Cool Kids Cook Radio Show #60 Interview with Laura Fuentes of Momables – Monday, November 18, 2013

Hey Young Chefs!

Momables logo

Today, I interviewed Laura Fuentes, CEO & Chief MOM in the Kitchen. Ms. Laura is a mother of three young school-aged children. She was born in Spain and raised on homemade food from her grandmother’s kitchen. Her extensive travel through Spain ignited her love for Tapas, or small plates. Growing tired of her kids asking for processed packaged items claiming to be nutritious, she set out to make food that looked like what their friends were eating, but made fresh in her kitchen – all without the preservatives and processing typical of children’s store-bought lunches. Her love for fresh food in tapas-sized bites has helped her create fun, convenient ways to feed her own kids nutritious foods. MOMables™ was created to help other parents simplify the lunch process, making it fresh, fast and kid-friendly!

Momables

“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is… Feta cheese. Here is a recipe for “Spinach, Feta, and Mushroom Quiche.” My mom makes this quiche for parties and special breakfasts or dinners. It’s easy and delicious.

Spinach, Feta and Mushroom Quiche
Spinach, Feta and Mushroom Quiche

Ingredients:
2 sheets pre-made puff pastry dough
10 eggs
1/2 c. heavy cream
1/2 c. milk
1 tbsp. seasoning salt
1 c. sautéed mushrooms
3 c. baby spinach
1 c. Feta crumbles

Directions:
Preheat oven to 400 degrees. In a greased 9×13″ casserole dish, place the puff pastry at the bottom. Cut to size if necessary. In a large bowl, mix eggs, heavy cream, milk, and seasoning salt. Spread sautéed mushrooms on top of the puff pastry. Place spinach on top of mushrooms. Sprinkle feta on top of spinach. Pour egg mixture over feta, spinach, and mushrooms. Bake for 30 minutes. Allow to cool for 10 minutes before cutting. Serves 8-10.

“Food Passport!” In this segment, your food passport will take you around the world. We’ll explore a country’s food and culture, and I will give you a recipe to try. Today’s food passport takes you to “Germany.” Here is a recipe for “Quick Sauerkraut.”

Ingredients:
1 tbsp. olive oil
1 small onion, sliced thin
1 medium green cabbage, shredded
1 1/4 c. cider vinegar
1/2 c. apple cider
1/2 c. water, to taste
1 tbsp. kosher salt
1 tsp. caraway seed

Directions:
Heat oil in large pan over medium-high heat and cook onion until translucent. Add cabbage, cider, vinegar, water, salt, and caraway seeds. Bring to a boil. Cover, reduce heat, and simmer for 30 to 45 minutes or until cabbage is tender. Add water if all the moisture has evaporated. Keep in refrigerator for up to 2 weeks.

“Figure Out This Food!”
I have a game on my Facebook page called “Figure Out This Food.” I post a close-up of a food item and the first three guesses get a shout-out here. Congratulations to Rachel Moye, Angie Karcher, and Susan Venturelli for guessing “Tortilla Chips.”

FOTF - Tortilla Chips
FOTF – Tortilla Chips

“Snacktivity Time”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Berry Good Wraps.” This recipe is courtesy of today’s show guest, Laura Fuentes, CEO of Momables.

Berry Good Wraps

Ingredients:
1 8” tortilla
2 tbsp. whipped cream cheese
Small handful baby spinach
2-3 strawberries, sliced
1 tbsp. raspberry vinaigrette dressing
1 slice nitrate-free bacon, cooked and crumbled

Directions:
Spread whipped cream cheese over tortilla. Layer spinach, strawberries, and top with crumbled bacon. Roll tightly. Cut in half.

MOMtip: Lightly dress spinach strawberry salad right before packing or put dressing in a side container for dipping.

Gluten-free option: Use gluten-free tortillas.
Vegetarian option: Omit bacon and use vegetarian bacon bit alternative.

“Creative Cuisine”
This is my recipe for “Cajun Fried Rice.”

Cajun Fried Rice
Cajun Fried Rice

Ingredients:
2 tbsp. sesame oil
1/2 c. trinity (chopped mix of onions, bell peppers, and celery)
2 cloves garlic, minced
1 c. carrots, grated
1 tsp. fresh ginger, grated
12 oz. Cajun smoked sausage, diced
4 c. long grain white rice, cooked
2 tbsp. low-sodium soy sauce
1 tbsp. Creole seasoning
4 eggs, cooked scrambled
1 tbsp. sesame seeds
3 stalks green onions, chopped

Directions:
In a large wok, heat sesame oil over medium heat. Sauté trinity until onions are translucent. Add garlic, carrots, and ginger. Sauté for 1 minute. Add sausage and brown for 5 minutes. Turn heat to low. Add rice and mix well. Once mixed, add soy sauce and Creole seasoning. Mix well. Fold in scrambled eggs. Add sesame seeds and mix. Serve with a garnish of green onions. Serves 6-8.

“Cookin’ Crafts!”
Here is a fun kitchen-related science activity. Today’s cookin’ craft is how to make an “Eggshell Geode.”

Egg Shell Geode

Supplies:
1 egg, top of the eggshell removed and liquid drained
Wax paper
1 mini muffin tin or egg carton
1 coffee mug
1/2 c. water, boiling
1 1/2 c. epsom salts
1 drop liquid food coloring
Spoon

Instructions:
Step 1: Once your egg is drained, wash egg in very hot water and remove ALL the membrane inside. If you don’t, the project will mold. Allow egg to dry.
Step 2: Place enough wax paper to cover 1 muffin tin or 1 individual egg rest in the carton.
Step 3: Place eggshell inside the wax paper.
Step 4: Mix epsom salt in boiling water and mix until salt will no longer dissolve.
Step 5: Add food coloring and mix well.
Step 6: Pour solution inside eggshell, filling it to the top without spilling.
Step 7: Place on a bright sunny window sill and allow liquid to evaporate. As it does, it will form crystals inside or outside the eggshell, creating a “geode.”

That’s all for this week!

Bon Appetit,
Kid Chef Eliana

By Chef Eliana

Kid Chef Eliana is the author of two cookbooks, Cool Kids Cook: Louisiana and Eliana Cooks!; the host of a weekly radio show called Cool Kids Cook on Voice America, the Internet's largest talk radio network with over 9 million monthly listeners; and a media personality. Named one of the “Top 10 Most Famous Kid Cooks” in the world by The Daily Meal and Fox News, Kid Chef Eliana is a young entrepeneur on the move. She is a 2012 Winner of New Orleans’ Gambit Weekly’s “40 Under 40” award, the youngest recipient in their history. She was a competitor in SuperChef Kids, a national webisode series produced by the creators of Iron Chef®. In 2010, Kid Chef Eliana was profiled in an exhibit at the Southern Food and Beverage Museum. She is featured in a book called The Parents’ Guide to Raising CEO Kids by Dr. Jerry Cook and Sarah L. Cook. She is also a featured kid chef on ZisBoomBah.com, a national website for kid foodies. She is an Ambassador for Healthy Fare for Kids, an organization that helps restaurants across the nation add healthy options to their kids’ menus. During Superbowl XLVII, Eliana worked with the Taste of the NFL to help “kick hunger.” In the future, Eliana plans to design chef wear and cookware for kids, create a line of spices, and host her own TV cooking show. Her mission is to educate and encourage kids to become culinary explorers. As Kid Chef Eliana always says, “Cool kids cook and get creative in the kitchen!”

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